My dearest SIL has noticed that Starbucks no longer carries those 2-packs of chocolate-covered graham crackers.

And she wept.

Knowing her birthday was coming up, I filed her sorrows under my Ideas for Birthdays.

And I dipped.

And dripped.

And drizzled.

And zoomed in.

Once they hardened in the fridge, I put them into pretty purple colored cellophane and sealed them in a gift bag. Her birthday is Nov 12th. I think she'll love 'em!

For some reason, the dark chocolate I used for contrast didn't get as runny as the milk. Must be something chemical...less milk? less fat? Does anyone know how to make dark chocolate more runny for drizzling without making it gross (like adding crisco, like they do for chocolate fondue fountains)? I tried adding milk and that was a bust -- a very tasty mistake, though! Maybe butter would help?

Update 11/18: We finally had the birthday get-together last night, and she couldn't believe I made them myself, and begged me to tell her my secrets! Like it was hard.

Oooh, those ones by Wilton? Great idea! My only reservation is that I'm a stickler for purity where chocolate is concerned, and those melts aren't legally "chocolate", I think. But a good idea nonetheless. I've used those for making lollipops and "chocolate" roses. They're fun to work with.

dark chocolate has less cocoa butter in it so won't go as runny, you can add butter to make it more liquid, chop the chocolate and some butter, put in a bowl over a pan of gently simmering water and let them melt together, you shouldn't get any textural problems